Cherry Coconut Cupcakes

Pretty in Pink - the perfect cupcake for afternoon tea with the girls!

• 200g unsalted butter, chopped
• 200g dark chocolate, chopped
• 1 1/2 cups caster sugar
• 270ml can coconut milk
• 1/2 cup self-raising flour
• 3/4 cup plain flour
• 2 eggs
• 1/4 cup desicated coconut
• 3 x 85g Cherry Rip bars, chopped

• 2 cups thickened cream
• 1/4 cup icing sugar mixture
• pink food colouring

1. Line 21 holes of two 12-hole muffin pans
2. Heat butter, chocolate, suggar and coconut milk over a medium heat.  Stir until smooth.  Cool to room temperature.
3. Add combined sifted flours.  Whisk until smooth.
4. Add eggs and coconut.  Whisk to combine.
5. Stir in two chocolate bars. 
6. Divide mixture evenly among paper cases.
7. Cook in slow oven (150C) for 45 minutes or until cooked.  Stand in pan for 5 minutes then transfer to wire rack to cool.
8. Beat cream, icing sugar and colouring with a mixer until firm peaks form.  Pipe onto cakes with a star tube.  Sprinkle with extra chocolate bar.